New Andean Cuisine
Metropolitan Lima
This trend, which appeared in the eighties, uses old Andean culinary traditions adapted to international cuisine preparation and presentation. Recipes are strict and food is very tasty and well presented, with little spices and fat, and lightly cooked.
Starters and soups: cheese and spinach rolls in a passion fruit sauce, fresh snail and quinoa salad, cheese and barley flake flan, manioc pie, celery and leech cream with barley flakes.
Main courses: grilled quinoa taboulé, pickled fish with carob syrup, “reventón ayacuchano” (with “pachamanca” and “sancochado” ingredients, but in earthen pots served with sauces), quinoa risotto, manioc and freeze-dried potato, lasagna with “morón”, broad bean stew, alpaca stew, stuffed trout, duck in a pear and elderberry sauce, crab in coconut and pineapple sauce, kid and corn purée (pepián), guinea pig in an oyster sauce, squid and veal.
Desserts: quinoa imperial (with milk and passion fruit jelly), “quinoa” and “guanábana” mousse, “oca” tart (with “oca” and “chirimoya”), “misky súmac” (made of “kiwicha”), “cañihua” custard, “pacae” nougat.
Beverages: “aguaymanto” shake, quinoa and mamey chicha, grape and cañihua chicha, maca sour, lúcuma sour, frozen tumbo and cumpa (cat’s claw sweet condensed milk, pisco and egg).
Useful Information:
In the city of Lima: five-star hotels and specialized restaurants offer an impressive range of New Andean dishes.
Content elaborated by the Commission for the Promotion of Peru - PromPeru
We do have the lowest prices. We will meet or beat any internet published rates from companies outside Peru for all package tours. All HOTELS and TOURS are based on US standards.
Peru Information
Testimonials
Dear Hilda,
"We finnaly received the feedback from Mrs Denise Tardif and she had very good comments about the trip in Peru. Every people in the group was happy and loved that... " Mélanie
Phone: (511) 495-2302 - (511) 495-1283 Fax: (511) 445-2532
Email: postmaster@turismoinkaiko.net
